I’m sure I don’t have to tell you the biggest occupational hazard of writing a cookbook is getting fat. I just added an hour walk to my daily routine, but even so, my body and my brain seem to think a plate of cookies for my book—whether the recipe passes or fails—should be scarfed down, with the best intentions of being better tomorrow. Mm-hm. Right.

Last week, when I needed rescuing from junk food, I turned to Vegetarian Cooking for Everyone, by Deborah Madison. She has this one recipe called Curried Quinoa with Peas and Cashews, which was the first I ever tried from the book. It is so glorious and satisfying that every time I make it, I go through a phase where I seriously contemplate becoming vegan. And then I remember eggs and cheese, and then I think I should just be vegetarian. A few minutes after that, I remember how much I like steak, and I drop the whole idea. One day, maybe.

quinoa and zucchini curry

2 tablespoons extra virgin olive oil
1 large onion, diced
2 teaspoons curry powder (I got mine at the Indian market, which is now out of business, so just whatever kind you can find)
1 cup quinoa, white or red, or mixed
kosher salt and pepper
1 medium zucchini, cut into 1 inch cubes
1 cup carrot juice (Odwalla makes it, or you can juice carrots if you have a juicer)
1 cup frozen peas
butter (optional)

1. In a medium saucepan, heat 1 tablespoon of oil over low heat. Add half of the onion, and saute until the onions are tender, about 8 minutes. Stir in 1/2 teaspoon curry powder, quinoa, and a pinch of salt, and cook for 2 minutes more. Cover with 2 cups of very hot water, raise heat to high, and bring to a boil. Reduce the heat to medium low, cover, and cook for 15 minutes.

2. In a large skillet, heat the remaining oil over medium heat, and add in the rest of the onion. Cook until the onions start to become tender, about 5 minutes. Raise heat to medium high, and add in zucchini. Cook until zucchini begins to brown along the edges. Stir in curry powder, and cook until fragrant, about a minute more. Add 1/4 cup of water and the carrot juice, cover, and simmer for 5 minutes. When the quinoa finishes cooking, pour in the peas, followed by the zucchini mixture. Add more salt, as needed. Stir, and serve with butter, if desired.

So you could make your own when you run out. Personally, I wouldn’t bother with adding the gram flour, onion flakes or garlic flakes. Similarly, the chili powder is something you could leave out or reduce if you don’t like it hot.